4. In a wok or heavy-based skillet, heat the peanut or vegetable oil until it registers 350 degrees on a deep-fat thermometer. Working in 2 batches, use tongs to add the first batch of chicken to the oil. Cook for 3 to 4 minutes or until lightly golden. Transfer to a plate lined with paper towels. Cook the remaining chicken in the same way. To get extra crispy chicken, let the chicken cool for 5 minutes, then return it to hot oil and cook 30 seconds more or until golden.

5. Transfer the oil to a heatproof container. (It will take 1 hour to cool completely.)

6. Heat the wok or skillet over medium-high heat until a bead of water evaporates on contact. Add 1 tablespoon of the used oil and swirl to coat the pan. Add the chilies or red pepper and garlic. Stir-fry for 20 seconds. Pour in the chicken stock mixture and cook, stirring, until hot. Return the chicken to the pan and stir well to coat with sauce. Transfer to a serving dish. Garnish with toasted sesame seeds and scallions. Adapted from “The Chinese TakeoutCookbook”

BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.

Thanks & Welcome to Globe.com

You now have unlimited access for the next two weeks.

BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.